Abstract
SummaryThis work investigated the effect of sorghum, including Chinese glutinous (S1 and S2) and nonglutinous (S3 and S4), Canadian nonglutinous cultivars (S5 and S6), on fermentation of Saccharomyces cerevisiae MT and FJ, the representative strains for Chinese liquor fermentation with glutinous and nonglutinous sorghums as materials, respectively. S. cerevisiae MT and FJ exhibited a longer stationary phase in glutinous and nonglutinous cultivars, respectively. Fat and tannin contents in sorghums were, respectively, negatively related with ethanol and esters production by both MT and FJ. FJ produced the most amount of flavour compounds in nonglutinous cultivars, while MT showed no preference on sorghum cultivars, as it produced most flavour compounds in both S1 and S3. Moreover, sorghums showed different characteristics on flavour production. The nonglutinous cultivars S3 and S4 were correlated with most of the acids, aromatic compounds and terpenoids, while S5 and S6 were correlated with most of the esters.
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